Good morning everyone. Today I’m sharing with you my very first contribution post for Carrie at My Favorite Finds. I’ve been contributing for Carrie two months now and I love it. Once a month I share a main dish recipe with her readers. I’ve know Carrie what feels like forever. She was one of the first bloggers I “met” when I started WLOW and we’ve been friends ever since. I’m so glad she asked to be a part of her team.
This carbonara needs to be timed just right, so make sure your hunny has the kids on lock down so you can focus in the kitchen. It’s not hard, but you need to be able to do certain steps right when you need to do them, and having your 3 year old run up asking you to take the booger he just picked doesn’t help. And since Mike needs some form of substantial protein with every meal (he won’t eat just pasta) I added some chicken. It’s really yummy.
One Year Ago: Italian Lemon Drop Cookies
Spaghetti alla Carbonara
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 2 chicken breasts
- 1 pound spaghetti
- 2 tablespoons vegetable oil
- 6 slices bacon diced
- 4 garlic cloves finely chopped
- 2 eggs
- 1 cup freshly grated Parmesan cheese plus extra for garnish
- 1/2 teaspoon black pepper
- Fresh basil torn
Cut chicken breast in half horizontally to make 4 thin chicken breasts. Pan saute chicken breasts until coked through in a large skillet over medium heat. When finished cooking, set aside and keep warm.
**It is important to begin the sauce while the pasta cooks so that the pasta will be hot and will cook the eggs when they are added.
Bring a large pot of water to a boil, salt water generously. Cook spaghetti for 8 to 10 minutes, or until al dente. Reserve 1/2 cup of pasta water, and then drain pasta.
In a large skillet or pot, cook bacon until crispy. Add garlic to the bacon and bacon fat and cook for 1 minute.
Add spaghetti to bacon, bacon fat, and garlic. Toss to coat pasta and cook for 2 minutes.
Beat the eggs and Parmesan together in a medium bowl until as smooth as possible.
Remove the pan from the heat and add egg mixture. Quickly stir pasta to cook eggs and complete the sauce. Add pasta water to thin sauce until it is a consistency of your liking. Season with pepper.
Slice chicken breast and place on top of pasta. Garnish with Parmesan and basil if desired.